A split-syrup latte that’s equal parts orange oleo saccharum and sweetened condensed milk.
INGREDIENTS
ORANGE OLEO SACCHARUM
1 part orange peel by weight
1 part sugar by weight
LATTE BUILD
10ml orange oleo saccharum
10ml sweetened condensed milk
200ml milk of choice
Double espresso
Freshly grated nutmeg
BUILD
This oleo saccharum recipe is a ratio that requires equal parts orange peel and sugar so you can make it in almost any amount. For a usable amount of syrup to form, I use a minimum of 4 large oranges.
Peel and weigh your orange peels. Cover with an equal amount of sugar by weight. Lightly mix the two together to ensure the peels are fully covered.
Place in the fridge for 8-12 hours until a thick syrup forms. Strain out the syrup and place in a clean bottle. Store in the fridge for up to two weeks.
A note: If there’s still a significant amount of undissolved sugar after the maceration time, add 10-15ml of warm water to ‘rinse’ the peels clean and finish dissolving the sugar.
COLD LATTE
Stir together the oleo saccharum, sweetened condensed milk, and freshly pulled espresso first. Pour into the smaller half of a shaker and add milk. Add a light grating of freshly grated nutmeg.
Shake for 15-20s with ice to emulsify and aerate.
Strain into a tall glass with ice. Garnish with an orange wedge.
HOT LATTE
Stir together the oleo saccharum, sweetened condensed milk, and freshly pulled espresso.
Steam your milk of choice and pour your latte.
Garnish with freshly grated nutmeg.
